For the end-consumer, sulfur dioxide (SO2) in wine has been perceived as an evil chemical compound. In fact, the total absence of sulfur dioxide in wine is not even possible, as the yeasts produce small quantities of SO2 during fermentation, mostly no more than 10 mg/l.

But why do winemakers add more SO2 to wine? Why is it needed? Let’s have a look at the advantages first:

I opened my eyes at 07:38 on a Sunday morning at Seehotel in Rust. My feet were in pain and I had a considerable amount of headache. I suddenly realized I had danced until 5 am. I was about to close my eyes again when I remembered the words of Caro Maurer: “Party as much as you want. But if you run towards the bus at 8 am and wave at me to stop, I’ll just wave back to you. So please be on time!” I jumped out of the bed, gathered my energy, put my high heels in my luggage that I hadn’t even worn and started running.

It was 11 am when Jean Philippe appeared at the door of La Terre d’Or. I was having a cup of coffee and looking at the gorgeous view of Beaune while Mikhail Pletnev was playing Scarlatti. I took one last sip, grabbed my coat and walked to the taxi. “How was your evening at Sushi Kai?” asked Jean Philippe. It was not one of those insincere small talks we have every day. He was simply curious. He is one of the most candid taxi drivers I’ve ever met I thought. I’ve learned that he works very intense during the season and travels to south when Burgundy is covered under snow. He speaks fluent English, which he had learned with his clients over the years. He told stories about the villages of Burgundy while we were driving towards Nuit-Saint Georges.

As most of you already know, Istanbul witnessed a great protest in the summer of 2013. Thousands protested against the demolition of Gezi Park as well as the government's repressive policies. 'It was the best of the times; it was the worst of the times',as Charles Dickens says. People were out there, asking for freedom of speech and freedom of press regardless of their origin. It was the first time I witnessed many Turkish, Kurdish, Armenian people coming together and discussing political issues, reading books, singing and dancing together. This utopia was interrupted by the police forces. They reacted violently. Many people were seriously injured and some even lost their lives.

“. . .His company now owns more than 1300 hectares of vineyards. He is one of the pioneer growers of international varieties in his native country, although in recent years, he is on much to re-establish plantations of the country’s native varieties. . . . He is passionately concerned about the environment and global warming. And he has attempted to saveguard company’s future by planting a series of high altitude vineyards. Next year he will be 70 and he said he will retire. . . . He’s cramped so much into his life so far and we’re sure he will continue to influence the world of wine for many years to come. Ladies and Gentlement, please show your appreciation for Miguel Torres’s Lifetime Achivement”

“The second law of thermodynamics states that the total entropy of an isolated system always increases in time. (or remains constant in ideal cases)”

You’ve never heard of entropy? Ok, let me explain it simply: Entropy is a measure of the disorder of a system. And according to this law, the disorder of an isolated system always increases. Well, let’s say, you dropped a cup and broke it into pieces. Have you ever seen those pieces coming back together? Or have you ever managed to unscramble an egg? I guess not. Well, that’s because entropy never decreases.

“Have you ever been to New Zealand?” asked several wine producers one after another at Vinum Tasting in Zurich. When I told them that I had never had the chance to visit this astonishing green country, one of them joked that I was only thirteen films away from New Zealand. When you count the distance with films it sounds a lot closer Fortunately, the fresh air of New Zealand spread into the tasting room at Metropol Restaurant through many great examples of Sauvignon Blanc, Pinot Noir, Chardonnay, Riesling, Merlot and Syrah.

It was a sunny summer day in Istanbul. I entered Mikla, a fascinating restaurant in Istanbul, selected as the fifty-sixth best restaurant in “Worlds 100 Best Restaurants” in 2016. I had brought a bottle of wine produced in the heart of Burgundy and waited to start our conversation with Mehmet Gürs. There was an on-going photo shooting at the restaurant and in a few minutes, I discovered the secret of Mikla’s success. The whole team was being photographed with different clothes and accessories, laughing and truly having fun. There is nothing better than having a happy staff I thought. When one’s daily work means more than just a ‘job’, success is inevitable I guess.

“Ada! Please, come with me,” said Pınar to her daughter. Ada was laughing and running around in the garden. “We are on an island where kids are free to be happy”, I thought. We were having a rich breakfast with fresh tomatoes and homemade jams at Akarsu Kalyopi, a family-owned hostel in the center of Bozcaada. Ada (meaning island!) also lives there, with her parents and her grandma Seher, who has been running the hostel for more than forty years now. (Instagram: Kalyopi Bozcaada)